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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
Dear Scoolinars: the review process of all #MexicanChallenge submissions is now in its final stage.🇲🇽👩🍳La Chef Paloma is evaluating each submission with the appropriate technical rigor. We thank you for your patience: the winners will be announced next week.
Level:
Scoolinary Team
Queridos Scoolinars: el proceso de revisión de todas las presentaciones del #MexicanChallenge ya está en su última instancia. 🇲🇽👩🍳La Chef Paloma está evaluando cada propuesta con el rigor técnico que corresponde. Agradecemos vuestra paciencia: los ganadores se anunciarán la próxima semana.
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
⏳ O nly hours left to join the Cheesecake Challenge!
It closes this Sunday 30 at 23:59 CET.are you up for it, have you already participated, are you going for another submission?
Dina Alsina is waiting to see your best cheesecake.
There is a Masterclass with her + 250 Scoolipoints for whoever wins the top prize.
(Remember: Scoolipoints help you…Level:
Scoolinary Team
⏳ ¡Quedan solo horas para sumarte al Cheesecake Challenge!
Cierra este domingo 30 a las 23:59 CET.¿Te animas? ¿Ya participaste? ¿Vas por otra presentación?
Dina Alsina está esperando ver tu mejor cheesecake.
Hay Masterclass con ella + 250 Scoolipoints para quien se lleve el premio mayor.
(Recuerda: los Scoolipoints te ayudan a subir de nivel y con…
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Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Sous Chef
Carrot Cake with Mascarpone and Vanilla Cream Cheese.
Decoration with piping bag and chocolate lettering
Level:
Sous Chef
Tarta de Zanahoria con Crema de Queso Mascarpone y Vainilla.
Decoración con manga y con lettering con chocolate
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Cosmin Crisan posted an update 10 months ago
10 months ago (edited)
Escabeche: two ways
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Very tender tripe
Cooked at a very low temperature until they are this tender
Bohio Style
Level:
Executive Chef
Callos muy melosos
Cocinados a muy baja temperatura hasta quedar así de melosos
Estilo Bohio
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
On Wednesday, which was my day off, I felt like cooking a hot dish and I made this calamari and shrimp stew; the broth is an amazing shrimp head fumet.
Level:
Executive Chef
El miércoles, que fue mi día libre, me apetecía cocinar un plato caliente y me marqué este guiso de calamares y gambas; el caldo es un fumet de cabezas de gambas que quita el sentido.
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Thomas Petersen posted an update 10 months ago
Hard core Cheesecake lovers LOVE my Cheesecake! New York Cheesecakes are too dense!
A Graham Cracker crust adds a nice flavor. Lemon zest gives a bit citrus, but not so much that it takes lemony. Sour Cream (mixed with Sugar and vanilla) on top adds a nice tang and last, but most important, the main cake is whipped until the cream cheese filling…
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Judy Keegan posted an update 10 months ago
Just doing my dutiful housewife things today (haha!) and whipped up a batch of fresh ANZAC biscuits for my husband. There’s something so comforting about that golden chew, the smell of oats, coconut and golden syrup drifting through the house, and the simple pleasure of baking something that’s been loved for generations.
ANZAC biscuits are more…
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CESAR Bocanegra posted an update 10 months ago
I remember my last pairing dinner. I miss cooking very much, it is a part of what is on pause for now.
Joining the administrative area took me away a bit, it’s very sad but the operating salaries (at least in Latin America) are very low. Even so, I learned a lot in this stage, will it be time to look for a new opportunity?
What do you think…
Recuerdo de mi ultima cena maridaje. Extraño mucho la cocina, es una parte de lo que esta en pausa por ahora.
Integrarme al área administrativa me alejo un poco, es muy triste pero los salarios operativos (almenos en latam)son muy bajos. Aun así aprendí mucho en esta etapa, ¿tocará buscar una nueva oportunidad?
Que opinan sobre la permanencia en…
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
I love Japanese food and I needed to get rid of the bad taste in my mouth of a few days ago for a restaurant that was a disappointment. And as this week I have been in Madrid for a few days for work, I have escaped to a safe bet: ‘Soy’, by Pedro Espina. He is the first itamae in Spain, and who taught me how to make sushi many years ago. I…
Level:
Executive Chef
Me encanta la comida japonesa y necesitaba quitarme el mal sabor de boca de hace unos días por un restaurante que fue toda una decepción. Y como esta semana he estado unos días en Madrid por trabajo, me he escapado a una apuesta segura: ‘Soy’, de Pedro Espina. Es el primer itamae de España, y quien me enseñó a hacer sushi hace muchos años. Le…
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Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Sous Chef
Vanilla Cake
Gluten free vanilla sponge cake with white chocolate and vanilla cream.
Decoration with white chocolate
Level:
Sous Chef
Tarta de Vainilla
Bizcocho de Vainilla sin gluten y crema de chocolate blanco y vainilla.
Decoración con chocolate blanco
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Mercedes Delgado de Miguel posted an update 10 months ago
10 months ago (edited)
Level:
Sous Chef
Vanilla Cake
Gluten free vanilla sponge cake and white chocolate and vanilla cream.
White Chocolate Decorations
Level:
Sous Chef
Tarta de Vainilla
Bizcocho de vainilla sin gluten y crema de chocolate blanco y vainilla.
Decoraciones en Chocolate Blanco
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Crab and scallop stew, fennel and star anise broth
This dish is by Pepe Rodríguez
Level:
Executive Chef
Guiso de centollo y vieira, caldo de hinojo y anís estrellado
Este plato es de Pepe Rodríguez
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Chiara posted an update 10 months ago
Country bread came out perfect ..and sounded perfect too 😃 as Colette in the Ratatouille movie would say, ” Symphony of crackles”
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
#CheesecakeChallenge.
These days have been crazy: the new job, my son, the house, the recipes here and the “Health Emergency Technician” course. I’m seriously considering leaving the course, because I can’t make a living, and focus on everything else; that’s why I wanted to participate in the #CheesecakeChallenge and I bring you my version of…
Level:
Executive Chef
#CheesecakeChallenge.
Estos días están siendo de locos: el nuevo trabajo, mi hijo, la casa, las recetas aquí y el curso de “Técnico de Emergencias Sanitarias”. Estoy planteándome seriamente dejarme el curso, porque no me da la vida, y centrarme en todo lo demás; por eso he querido participar en el #CheesecakeChallenge y os traigo mi versión de…
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